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Great British Bake Off winner Edd Kimber shares his top tips for creating delicious Easter bakes!
When making breads (including this Hot Cross Bun recipe) make sure the dough is properly kneaded and proved. Knead, by hand, for a good ten minutes until the dough is smooth and elastic, and when proving test the dough is ready by lightly pressing with a floured finger. If the dough slowly springs back it is ready, if it springs back immediately it needs to be proved longer.
Stork makes wonderful all-in-one cakes, and because it stays soft when chilled you can whip up a Victoria sponge mixture in minutes, using it straight from the fridge.
Never bake with cold eggs, whilst they are easier to separate cold, it is harder to whisk them up and they can cause a cake batter to split.
To test your oven is accurate, use an oven thermometer. Most ovens tend to be off a little meaning your recipe can bake differently than the recipe states, whilst if you know the real temperature of your oven you can bake more accurately.
Invest in a set of electric scales, they are cheap but can make a big difference to your baking, making it more accurate.